red quinoa salad January 27, 2012|By Alicia Silverstone

Kind Lifer Diana submitted this yummy looking recipe from the Culinary Institute of America. It originally calls for fish sauce, but you can veganize it by using Mam Nem Chay – Vietnamese vegetarian fish sauce – instead. If you can’t find any at your local grocer, you can improvise with a mix of light soy sauce, a splash of pineapple juice, a bit of agave and a splash of chili sauce. I haven’t tried this, but I can’t wait to hear what you think!